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Turkey Breast Provencal with Vegetables
checked recipe(s).

AmountIngredient
1/4 Teaspoon  black pepper
1 4-1/2 pounds  BONE-IN TURKEY BREAST, fresh or thawed if frozen
2 Teaspoons  dried rosemary, crushed
1 Teaspoon  dried thyme leaves
1/4 Cup  dry white wine
1/4 Teaspoon  fennel seeds, crushed
1/4 Cup  freshly squeezed lemon juice
1 Box (9 ounces)  frozen or fresh artichoke hearts, slightly thawed
10 ounces  frozen or fresh asparagus spears, slightly thawed
1 Bag (10 ounces)  frozen whole petite onions
1 Head  garlic, cloves separated, unpeeled
1/2 Teaspoon  kosher salt
As needed  olive oil, salt and black pepper
1 Can (3-1/4 ounces)  pitted black olives, drained
6  plum tomatoes, quartered
1 Cup  TURKEY BROTH or reduced-sodium chicken broth




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